Herby chicken schnitzel recipe

Nutrition per portion

We earn a commission for products purchased through some links in this article.

A tasty chicken escalope in crunchy breadcrumbs, served with tangy fennel salad – it’s ready in 40 minutes and the kids will love it too

Ingredients

4 chicken breasts, skinned

2tbsp plain flour

Salt and ground black pepper

1 medium egg

2tbsp milk

75-100g (2½-3½oz) white breadcrumbs

4tbsp chopped flat-leaf parsley

2tbsp chopped fresh oregano

About 30g (1oz) butter

About 4tbsp olive oil

For the fennel salad:

2tbsp mayonnaise

2tbsp lemon juice

1 very small red onion, finely sliced and then chopped

1 fennel bulb, finely sliced and then chopped

2tsp small, salted capers, rinsed

2tbsp chopped flat-leaf parsley

Method

To make the fennel salad: Mix the mayonnaise and lemon juice in a bowl. Stir in the red onion, fennel, capers and parsley. Season well.

Put each chicken breast between 2 sheets of cling film and using a rolling pin, flatten until they’re an even thickness all over.

Put flour in a shallow bowl and add seasoning. Lightly beat egg and milk in another bowl and mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour to coat, then in egg and lastly in the herby breadcrumbs, covering them well.

Cook escalopes in 2 batches. Heat half the butter and half the olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 mins on each side, pressing it down, until golden brown and cooked through. Remove from the pan, and keep the first batch warm.

Wipe pan clean with kitchen paper. Add the rest of the butter and oil, and when hot, cook the remaining chicken. Cut each piece of chicken into 3 or 4 strips.